Smoking a stuffed london broil, what temp should I take it to?

Discussion in 'Beef' started by humdinger4u, May 6, 2013.

  1. I'll be stuffing it with Portabella mushrooms, Bell Peppers, Onion, with some sun dried tomato pesto.The stuffing will all be precooked.

    What temp would you guys and gals go to before you pull it?  I think the London Broil weight is about 2LBS unstuffed.

    Thanks,  Michael
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Treat it like a steak - 155 to 165 depending on how rare you like them.
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I would take it to 145, a cut of meat like that can be very tough if over cooked, imho.  Also make sure to slice it across the grain.  Good luck
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I would keep it pretty rare.... london broil can be a tough piece of meat when slow smoked..... I would not take it over 134
  5. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    I broil flank steak that has been marinated overnight in my own concoction of stuff that includes Newman's Own italian salad dressing. I don't stuff it. On a medium to high heat Weber kettle, I cook 4 minutes on one side then 4 minutes on the other then check temp. I like mine at 120-125° F which is rare to medium rare. I then slice it on the bias across the 'grain'. I make a hot remoulade with sour cream and hot hot horseradish and few other goodies.

    I have seen a cut in the supermarket called a London broil cut but I have never figured out where it's cut from the carcass. I have never tried it because I thought it looked too much like round steak (which I cannot cook and have flavorful results) to broil.
  6. Thanks to all and I'll let you know how it comes out.

  7. Stuffed with portabella mushrooms, red bell peppers, white onion, garlic , jalapeño, salt and pepper. Butterfly and marinade (for 12hrs)in sesame and ginger sauce with garlic and ginger. Pulled from marinade dried off, spread a sun dried tomato pesto sauce, ginger, garlic and rosemary. Then stuffed and tied, this was my first rodeo on tying one of these up, not great but it worked.

    Smoked for about 2.5 hrs at 250 degrees and pulled at 125 degrees and let rest for about 20 minutes.

    All in all it came out pretty good, the flavor was fantastic but the meat was a little tough in places.

    I would put pictures in but haven't figured out how to do this yet??

    Last edited: May 8, 2013
  8. kryinggame

    kryinggame Smoking Fanatic

    I've neve stuffed a london broil but I do smoke them. Smoke at 225* and pull anywhere btwn 130 - 135. Then do a reverse sear to get the outside nice and charred. That's a perfect london broil there. You want to see a little pink on the inside. In my opinion and with the dozens of ones I've smoked 140* internally will make a dry piece of meat. Even once you pull it and wrap it, it'll still be cooking on the inside. So at 140, by the time you cut it, it'll be much more well done--probably more than you'd like.

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